food What was the last spicy meal you cooked?
- Thread starter The Hot Pepper
- Start date
If you hadn't told me that you just cold smoked them, I wouldn't have believed it. I still can't. How can that be safe? I mean how do you get the internal temperature high enough that way? I mean, I have heard of cold smoked salmon, and cheese and stuff like that, but not chooks! You had to have finished them in the oven or on the grill right?
cold smoke + sous vide + sear?
Cold smoking never gets above ambient temps. So no cooking at all. This is an experiment for sous vide. GM's onto it. But these were cooked in the oven. Once I get the smoke levels right sous vide time. These were just right. Best jerk chicken I've made so far.
With over 70 Scotch Bonnet plants, I've been pulling weekly 5 gal buckets of peppers.or in this case a bag of Gold....... Enough for sauces...powders......fresh chops............and...
Alright, I didn't fool anyone with this..............................................................Jerk Chicken..........
The difference with mine ingredient wise compared to most of the Caribbean joints here in the city...............I go heavy on the spice....it ain't always about the Allspice.
Long story short.........it all gets whip up in the Vitamix...........except the chicken.....of course.............hmmm
a little breast injection ....
Smoked in the BGE with what little Pimento Chips I had left and some Mesquite.
A couple of Leg/Quarters sided with Red Beans and Pineapple Coconut Rice with mixed Greens and deep fried Festival.
I got my fix....
Nice.
Those look like mini san marzaonos... looks awesome.
Wow never seen them or heard of them.
Dam buddy! Nice!
Dam buddy! Nice!
Those enchiladas are dope - look at that sauce!
Seriously ... yum.
After 87+ hrs work, I didn't let a lack of eggs ruin my dinner tonight ...
taters and onions ... because why not!
country ham from JHP ... yes, please ...
fingers crossed ya'll - trying to not die tonight.
this travelled by mail, vac packed, def probably risky for botulism and friends, lol ...
but seriously, after 87 hrs, death seems like it would be getting a break ...
shit needs melty goodness ...
hashbrowns getting all golden-y in Benton's fat ...
pork mode engaged ...
sauce check ...
verified!
this one ... always ends up going all extreme ...
if i die - i died quite satiated!
country ham ... that sauce ... yes, please!
Seriously ... yum.
After 87+ hrs work, I didn't let a lack of eggs ruin my dinner tonight ...
taters and onions ... because why not!
country ham from JHP ... yes, please ...
fingers crossed ya'll - trying to not die tonight.
this travelled by mail, vac packed, def probably risky for botulism and friends, lol ...
but seriously, after 87 hrs, death seems like it would be getting a break ...
shit needs melty goodness ...
hashbrowns getting all golden-y in Benton's fat ...
pork mode engaged ...
sauce check ...
verified!
this one ... always ends up going all extreme ...
if i die - i died quite satiated!
country ham ... that sauce ... yes, please!
aka need to email SF and order up some depth in De Roo ... note to self.
The BGE (Big Green Egg) doesn't care whether you stand them up, tilt'em or lie the food flat...once that lid gets shut and the temp gets regulated (225 F) . It will keep at that temp for hrs,,,,,,in my case 2 hrs for the 2.25" green curried bone-in pork chops, sweet potatoes and the last few minutes some marinated asparagus with bahamian goat peppers.
Plated up with a glass of one of my favorite Rums......Santa Teresa 1796
smokey and juicy......what little fat just melted like butter
That's beautiful!